This recipe first appeared in Food magazine issue 56.
Scallops with prosciutto, parsnip purée and burnt lemon butter
This beautifully executed scallop recipe is exceptional enjoyed as a delicious entrée with prosciutto, parsnip purée and burnt lemon butter
- 20 mins cooking
- Serves 4
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Ingredients
- 500 gram parsnips, peeled, roughly chopped into small pieces
- 250 millilitre chicken stock
- 1/3 cup cream
- salt and pepper to season
- 4 slice prosciutto, roughly chopped into small pieces
- 8 - 10 baby tomatoes, halved
- 1 tablespoon butter
- 1 tablespoon lemon juice
- 12 -16 scallops, cleaned, roe left on
- 1 cup peas, cooked and drained
Method
- 1Place the parsnips and chicken stock in a saucepan. Cover and bring to the boil.
- 2Turn down the heat and simmer for about 15 minutes, or until the parsnip pieces are very soft. Drain and leave to cool slightly.
- 3Place the parsnip pieces in the bowl of a food processor. Add the cream and process until the purée is very smooth. Season with salt and pepper then cover and set aside. Preheat a barbecue plate to a high heat.
- 4Cook the prosciutto until crispy. Remove and set aside. Cook the tomatoes until slightly soft. Remove and set aside.
- 5To make the burnt lemon butter, melt the butter in a small saucepan until it is a dark colour then add the lemon juice. Remove from the heat.
- 6Place the scallops onto the barbecue hotplate. Barbecue for about 2 minutes on each side, or until cooked.
- 7To serve, divide the parsnip purée between 4 serving plates. Spoon the peas over the purée. Top with the scallops and prosciutto. Spoon over the burnt lemon butter. Serve with the tomatoes.
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